South Korea Scientists Promote Beef Rice as Promising Protein Source for the Future
Published on: March 15, 2024.
Filed under:
South Korea scientists have made a breakthrough in the quest for sustainable and affordable protein sources by growing beef cells in rice grains. This groundbreaking development could potentially replace traditional meat farming methods. Professor Jinkee Hong of Yonsei University in Seoul led the research published in the journal Matter. The team used rice grains as the base for cultivating animal muscle and fat cells. Enzymes were applied to the rice grains to create an optimal environment for cell growth before being combined with bovine cells to produce a pinkish grain of rice.
While other companies have already explored lab-grown meat products, this is the first time “beef rice” has been successfully created. Rice has an advantage in terms of safety compared to soy or nuts, as it has a lower allergenic potential. If developed further, beef rice could serve as an environmentally friendly and sustainable protein source in environments where traditional livestock farming is not feasible.
One of the major advantages of beef rice is its nutritional content. It contains approximately 8% more protein and 7% more fat than regular rice. Furthermore, 18% of the protein in beef rice is animal-based, providing essential amino acids. Priced at around $2 per kilogram (2.2 lbs), beef rice has a significantly smaller carbon footprint than traditional beef products.
However, there are still challenges to overcome. From a technical standpoint, further development is needed, and consumer acceptance will depend on the ability to replicate the flavor and texture of real beef. Feedback from individuals who have sampled beef rice has been mixed. While some acknowledge its innovative nature, others feel that it currently falls short in terms of replicating the juiciness and texture of real beef.
Overall, the development of beef rice represents a promising step towards achieving sustainable protein sources. While there is still work to be done, this innovation has the potential to revolutionize the meat industry. Source
